Healthy Crunchy Twix

cookies ― 1. 4. 2016

We all remember the good old naughty days when we sneaked to our little neighbourhood store and spent all of our pocket money for sugary chocolate bars. Ah yes, I did it as well. My favourite was a sweet caramel biscuit covered in chocolate... the almighty Twix bar. I still have cravings, but now I can make my own and make a smarter decision to fill my body with good stuff. So here it is, my Healthy Crunchy Twix.

Cookie

1/2 cup buckwheat flour

1/2 cup arrowroot flour

2 Tbsp coconut sugar

3 Tbsp almond butter

4 Tbsp coconut oil

1 Tbsp rice or maple syrup

1 Tbsp ground flaxseed mixed with 2 Tbsp water

Caramel

8 medjool dates

2 Tbsp tahini

1 Tbs coconut oil

pinch of salt

a bit of lemon juice

Chocolate

100 g 85%–90% dark chocolate

3 Tbsp coconut oil

Preheat the oven to 180 C. In a bowl mix all the dry ingredients (buckwheat flour, arrowroot flour and coconut sugar). Add all of the other ingredients and mix. Place the dough in the refrigerator for 20 minutes.

For the caramel simply mix all the ingredients in a blender until smooth. Leave a side.
Shape the cookie dough into “fingers”. Bake for 10–15 minutes. Once baked and cooled, brush each cookie with the caramel.
Then melt chocolate and coconut oil over a water. Pour over each cookie and place in the freezer until the chocolate hardens. Serve!